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Set Salted Caramel

Posted on: January 8, 2016     |     0 comments

Set Salted Caramel


This recipe is ideal for using in Tarts & pastries & as a desert component. Grinding flakes of sea salt down provides a great taste without comprimising the texture.

750g caster sugar

180g glucose

500g unsalted butter (cubed)

600ml whipping cream

2 vanilla pods (seeded)

30g ground sea salt (roughly)


Place the whipping cream in a pan and heat with the vanilla seeds.

Place the glucose in a pot with a bit of the sugar and place on the heat.

Add the sugar slowly melting bit by bit until added.

Keep stirring and heating until the sugar turns an amber colour.

Add the cream bit by bit, it will boil violently so stir carefully.

Add the butter slowly until smooth and fully incorporated.

Remove from the heat and transfer to a cooled mixing bowl to prevent the mix from cooking further.

Then add the salt, adjust to taste, taking care to avoid burns.

If using in tarts, pour the mix into the tart shell when the shell is cooled and the mix is still warm.

if using as a desert component this will keep in the fridge for up to 5 days and can be warmed to make it plyable.

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